Refried Beans

Refried Beans are a rich, creamy, and comforting side dish that’s a staple in Mexican and Tex-Mex cuisine. Whether served alongside rice, stuffed in burritos, or used as a dip for chips, these beans are packed with flavor and incredibly versatile.

Why You’ll Love This Recipe

Homemade refried beans are so much better than the canned version—creamier, more flavorful, and free from preservatives. They’re inexpensive to make, require just a few pantry staples, and can be prepared with either canned or dried beans. Perfect for tacos, nachos, enchiladas, or simply scooped up with warm tortillas.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pinto beans (canned or cooked from dried)
• Onion (finely chopped)
• Garlic (minced)
• Olive oil, lard, or butter
• Ground cumin
• Salt
• Black pepper
• Water or bean cooking liquid
• Lime juice (optional, for brightness)
• Fresh cilantro (optional, for garnish)

directions

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 4–5 minutes.
2. Stir in garlic and cook for 30 seconds, until fragrant.
3. Add the beans (with a little liquid) and cumin. Stir to combine.
4. Use a potato masher or back of a spoon to mash the beans until mostly smooth, leaving some texture if desired.
5. Add water or bean liquid a little at a time to reach your desired consistency.
6. Season with salt and pepper to taste. Simmer for a few minutes until thickened and creamy.
7. Finish with a splash of lime juice if using, and garnish with cilantro.

Servings and timing

Serves: 4–6
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Black beans: Substitute pinto beans with black beans for a different flavor and color.
• Spicy beans: Add chopped jalapeños or a dash of hot sauce.
• Cheesy beans: Stir in shredded cheese for extra richness.
• Smoky flavor: Add smoked paprika or chipotle powder.
• Vegan version: Use olive oil instead of butter or lard.

storage/reheating

Store leftover refried beans in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or microwave, adding a splash of water or broth to loosen as needed. Beans also freeze well—cool completely before storing in freezer-safe bags or containers for up to 3 months.

FAQs

Can I use canned beans for this recipe?

Yes, canned pinto beans are perfect for convenience. Just drain and rinse before using.

What’s the best bean for refried beans?

Pinto beans are traditional, but black beans also work well and offer a slightly different flavor.

Are refried beans actually fried twice?

The name comes from the Spanish “frijoles refritos,” meaning “well-fried beans,” not literally fried twice.

Can I make these refried beans ahead of time?

Absolutely. They store and reheat very well, making them perfect for meal prep.

Can I make them without oil?

Yes, but using a small amount of oil, butter, or lard enhances flavor and texture.

Are refried beans gluten-free?

Yes, when made with basic ingredients like beans, spices, and oil, they are naturally gluten-free.

How do I make them creamy?

Mash thoroughly and add warm water or bean broth gradually while stirring until smooth.

Can I freeze refried beans?

Yes. Cool completely, store in airtight containers, and freeze for up to 3 months.

What can I serve with refried beans?

They go great with rice, tacos, burritos, enchiladas, nachos, or as a dip with chips.

Can I use an immersion blender instead of mashing?

Yes, for a smoother texture, an immersion blender works well—just blend to your preferred consistency.

Conclusion

Refried Beans are a classic, comforting side that pairs beautifully with almost any Mexican meal. Whether made from scratch or using canned beans, they’re easy to prepare, endlessly customizable, and far tastier than anything you’ll find in a can. Whip up a batch today and elevate your next taco night or burrito bowl with this rich, flavorful favorite.

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